Flourless Chocolate Cookies

I'm a little late to the party but I've developed an obsession with Pinterest. It feeds my love for delicious recipes and often inspires me with beautiful food photography. Everything is stored digitally, is organized, and is searchable. I love it. I found this recipe for Flourless Chocolate Cookies on a lovely blog called Cooking Classy. It's an adaptation from a recipe originally published by Bon Appétit for Chocolate Brownie Cookies.


These cookies are rich and fudgy and benefit from a light sprinkling of sea salt. I also used half white and half bittersweet chocolate chips - the sweetness of the white helped to lift the deepness of the dark chocolate.





Flourless Chocolate Cookies

from Cooking Classy

3 cups powdered sugar*
¾ cup unsweetened cocoa powder
1 tablespoon cornstarch
¼ teaspoon salt
2 large egg whites
1 large egg
2 teaspoons vanilla extract
1 cup chocolate chips* (whatever combination you prefer - recommend half white, half bittersweet)
Sea salt, for sprinkling tops (optional)

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or Silpat (you'll want to do this as the dough and cookies are very sticky and this makes for easy cleanup).

In a large mixing bowl, sift together powdered sugar, cocoa powder, cornstarch and salt and then whisk until well blended.

Add in egg whites, egg and vanilla extract and mix until well combined. Fold in chocolate chips.

Drop dough by the heaping tablespoonfuls onto prepared baking sheets, spacing cookies 2-inches apart. Bake in preheated oven until cookies are puffed and crackled, about 14 minutes, rotating sheets to opposite rack once during baking (I baked one sheet at a time and kept it on the middle rack).

Remove from oven and sprinkle tops lightly with sea salt if desired. Allow to cool on baking sheet 5 - 10 minutes then cool on a wire rack. Store in an airtight container at room temperature.

*These cookies can be made gluten-free by using gluten-free powdered sugar and chocolate chips.

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